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Hey American Girl - i heard one time that a store in Ellsworth sells it, but i've never been there. It's called Acadia Provisions. Have you ever been? I don't believe it could be true lol
They are after the organic crowd… I’d be surprised if they had it
If you are in the Ellsworth area … call friends and family market
Ask for Chris the meat manager
I grew up outside Philadelphia - I think scrapple is basically the cheap parts of the hog - the scraps, with some grain for filler and binder plus spices like you find in sausages. It does tend to be quite fatty. I am sure none of that *sounds* very good, but all that said, when slices are fried until it's kind of crispy, it's actually a pretty tasty breakfast meat with eggs :-). If you're a little bit adventurous eater and come across it at the market, give it a go - it's better than it sounds.
Last edited by OutdoorLover; 05-21-2023 at 03:51 PM..
I’m getting a clearer picture. Spam was a staple of my early childhood. My dad enjoyed it with Saturday night beans until he passed in October at age 93.
What's the difference between Spam and Taylor ham?
It's the New Jersey version of Spam but doesn't have the chunks. It's almost a more intensely salty-sweet version of bologna, but bologna is too smooth, whereas pork roll has more of an “artisanal” texture.
I’m getting a clearer picture. Spam was a staple of my early childhood. My dad enjoyed it with Saturday night beans until he passed in October at age 93.
What's the difference between Spam and Taylor ham?
It's the New Jersey version of Spam but doesn't have the chunks. It's almost a more intensely salty-sweet version of bologna, but bologna is too smooth, whereas pork roll has more of an “artisanal” texture.
Yes you described pork roll pretty great. Now i'm craving it even more.
I grew up on Treet more often than Spam. We did also eat Scrapple, but in the morning with eggs. It was not my favorite but my dad loved it. I had to "try some of everything," so my mom would cook it very well done for me and i'd eat a few bites with my eggs.
...it is also eaten as a sandwich with melted cheese on a hamburger roll, bagel, or Kaiser roll with or without egg. The sandwich is sold on the Jersey shore boardwalks also.
No, no, no! Heated on the skillet. Then make a sandwich with an English muffin that has mustard on it!!!
Yes you described pork roll pretty great. Now i'm craving it even more.
I grew up on Treet more often than Spam. We did also eat Scrapple, but in the morning with eggs. It was not my favorite but my dad loved it. I had to "try some of everything," so my mom would cook it very well done for me and i'd eat a few bites with my eggs.
I tried scraple once. It made spam look like haute cuisine.
No, no, no! Heated on the skillet. Then make a sandwich with an English muffin that has mustard on it!!!
I like it on an English muffin, and a bagel also!, but i don't put mustard on it. I'll eat it on white bread toast if that's all i have! And yes i always cook it in a frying pan - cut the slice in four places so it won't curl! And gotta have cheese on it.
I tried scraple once. It made spam look like haute cuisine.
LOL - I think of it as the haggis of Pennsylvania... you know you're in for a unique experience when you read the written description of the pork as "scraps", "off-cuts", or "offal" that's blended with grains.
The main thing is that it needs to be sliced fairly thin - maybe 3/8in thick, and then fried until the outside is crispy brown and the inside will be warm and soft - then I actually like it.
I will admit that I haven't had it since leaving South Jersey many years ago though. It's not so much scrapple PTSD as that as I've gotten older I try to favor healthier foods, and scrapple seems like a fattier kind of pork sausage - I'd actually welcome a portion, but don't want to eat a whole package of it.
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Now i'm craving it even more.
And gotta have cheese on it.
